Skordalia Recipe
Last updated on October 1st, 2026
Skordalia sounds like it should just be garlicky mashed potato, but blending the garlic into its own dressing first — with vinegar and olive oil — is what keeps the raw bite in check while it still tastes properly punchy. It’s a Greek dip that’s greater than the sum of its parts: deep garlic flavour without it overpowering, and a clean tartness from the vinegar cutting through the richness.
From Fried Calamari to Roast Lamb: What Skordalia Pairs With
In Greece, skordalia is the classic partner for fried or grilled seafood — crispy fried calamari, grilled octopus, flaky fish fillets — where its creamy, garlicky punch balances the seafood’s natural flavour rather than masking it.
It works just as well against roasted root vegetables like beetroot and carrots, steamed greens, and roasted or grilled lamb, where the richness of the meat is cut by the same tartness that makes this dip work in the first place.
Getting the Potato Texture Right
- Use floury types of potatoes like, Maris Piper, King Edward and Russets for best results.
- I like to mash the potatoes leaving a few bits for texture, but you can also serve it completely smooth.
- Add the parsley and spring onions once the potatoes have cooled a little for freshness.
- Other herbs like mint, oregano, thyme, chives would all work really well in this incredible dip.
What potatoes work best for skordalia?
Floury potato varieties like Maris Piper, King Edward, or Russets give the best texture, mashing up light and fluffy rather than going gluey.
Should skordalia be completely smooth or a little chunky?
That’s down to personal preference. Leaving a few small lumps of potato gives a bit of texture, but you can mash it until fully smooth if you prefer a silkier dip.
When should I add the parsley and spring onions?
Add them once the potatoes have cooled slightly rather than while still piping hot, so the herbs stay fresh and vibrant instead of wilting from the residual heat.
What is skordalia traditionally served with?
It’s commonly served alongside fried or grilled seafood like calamari or octopus, roasted vegetables such as beetroot and carrots, or grilled and roasted meats like lamb.
What other herbs work well in skordalia besides parsley?
Mint, oregano, thyme, or chives would all work nicely in this dip alongside or instead of parsley, depending on what you have or what you’re serving it with.
Skordalia Recipe
Equipment
- Baking / Roasting tray
- Mortar & pestle / Molcajete
- Stick blender
- Colander
- Dish / Ramekin
- High-sided container
- Mixing bowl / Bowl
- Kettle
- Chef’s knife
- Chopping board
- Digital scales
- Measuring jug
- Measuring spoons
- Large pot / Stockpot
- Potato masher
Ingredients
- * 500g potatoes peeled and cut into evenly sized pieces
- * 3/4 teaspoon salt
- * 3 cloves of garlic
- * 120ml olive oil
- * 30ml white wine vinegar
- * Salt
- * Pepper
- * 2 spring onion tops finely sliced
- * Small handful of parsley finely chopped
Instructions
- Peel the potatoes and cut them into evenly sized pieces.
- Place them into a pot filled with salted water onto a high heat, bring to a boil then simmer.
- In a food processor, add the olive oil, garlic, white wine vinegar, salt and pepper.
- Blend until the garlic is completely smooth
- When your potatoes are ready, and you can easily pierce them with a knife, drain and set aside for 5 minutes, to allow all of the steam to evaporate.
- After 5 minutes, mash them with a potato masher. (Il like to leave some bits of potato for texture)
- Add the garlic-oil and stir to incorporate, and season with salt and pepper.
- Allow to cool for 10 minutes then mix in the sliced spring onions (green onions/scallions), chopped parsley and more olive oil if needed
Video
Nutrition
Nutrition Facts
| Total Fat | 11.0g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 178.5mg |
| Total Carbohydrate | 9.2g |
| Dietary Fiber | 1.1g |
| Sugars | 0.5g |
| Protein | 1.1g |
| Potassium | 224.6mg |
